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Keto Butter Chicken

Keto Butter Chicken

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Prep Time 20 minutes
Cook Time 35 minutes
2 hours
Total Time 2 hours 55 minutes
Servings: 6
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless chicken thighs, chunked up
  • 2 tbsp ghee or butter
  • 1 cup heavy cream
  • 1/2 cup full-fat Greek yogurt
  • 3 tomato paste
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1 cup chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large skillet or Dutch oven
  • Mixing bowl
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons/cups

Method
 

  1. In a bowl, mix the yogurt, 1 tsp garam masala, salt, and chicken. Stir together and let marinate 30 minutes (or overnight)
  2. Warm the ghee in a skillet. Brown marinated chicken, so it is not cooked completely. Remove and set aside
  3. In the same skillet, sauté the onion until soft. Stir in garlic and ginger; cook 1minute
  4. Stirring the rest of the garam masala, cumin, paprika, turmeric, and chili powder. Toast 1 minute
  5. Stir in tomato paste and broth. Stir and simmer 5 minutes
  6. Whisk in the cream: Stir in heavy cream. Reduce heat to low
  7. Add chicken back to the skillet. Cover and simmer for about 15 minutes, or until cooked through and the sauce has thickened
  8. Garnish with cilantro. Pair with cauliflower rice

Notes

Get chicken thighs, which will stay juicy better than breasts.
For deeper flavor, marinate overnight.
Refrigerate the leftovers 4 days or freeze 2 months.